(yield; 50)
temp: 350 degrees f.
time: 2 hour
10 lb. liver, beef, sliced
8 oz. flour
3 t. salt
2 t. pepper
1 lb. 8 oz. fat.
4 lbs. onions
2 qts. water
procedure:
1. dredge liver in seasoned flour.
2. brown in hot fat.
3. cover browned liver with onions and water.
4. bake until tender.
Source: KJFSC
note: This is perhaps the least appealing recipe from this source. As someone who actually likes liver and onions, I suggest using beef, chicken or vegetable broth in place of the water. I also suggest separately grilling onions to serve with this dish.